We too often throw away pumpkins once Halloween is over. The truth is, they're delicious and can be cooked in countless ways.
Rather than letting them go to waste, we rescue them to make savory and comforting dishes. Soups, muffins, patties, or homemade sauces — pumpkin transforms according to your cravings. This creamy pasta sauce version is simple, colorful, and full of flavor. Note that it can also be made with any other squash!
Makes 3 to 4 servings
Preparation time: 60 minutes
Ingredients
- 1 small pumpkin of about 2 kg (yields 2 cups of purée once cooked)
- 1 onion
- 1 cup cooking cream (15% or 35%)
- 1 cup vegetable or chicken broth
- 1 bag of Giovedi Pasta cavatelli
- 1 package of artisanal 'nduja* from La Petite Patrie butcher shop
- A few fresh sage leaves**
- 1 package of De bleu et de noix blue cheese and pecan aperitif crackers from Biscuterie Bibec
- Grated parmesan cheese, to taste
* 'Nduja is a spicy Italian sausage originating from Calabria. It is soft and spreadable, made from pork and red peppers, and is primarily used as a charcuterie spread on bread. In this recipe, it is pan-cooked and added to the pasta sauce, allowing it to melt and infuse the dish with flavor.
** We recommend frying the sage leaves in a pan for a few seconds to bring out their aroma and make them crispy.
Preparation
- Preheat the oven to 400 °F. Cut the pumpkin into large pieces and remove the seeds. Peel the onions, then roughly chop them.
- On a baking sheet lined with parchment paper, arrange the pumpkin and onion. Drizzle with a generous pour of oil of your choice and add a pinch of salt. Roast in the oven for 35 to 45 minutes, until the vegetables are tender and roasted. Remove the vegetables from the oven and let cool slightly. Then remove the skin from the pumpkin pieces.
- In a blender, place the roasted vegetables along with any cooking juices. Add the cooking cream and chicken or vegetable broth. Blend until smooth and creamy. Adjust seasoning to taste.
- In a pot of salted boiling water, cook the cavatelli for about 3 to 5 minutes. Meanwhile, in a large skillet over medium heat, cook the nduja for about 5 minutes. Add the pumpkin sauce, then let simmer gently for 3 to 4 minutes. Drain the pasta, reserving some of the cooking water.
- Toss the pasta well with the sauce. If the sauce is too thick, add a little of the reserved cooking water. Add parmesan to taste. Serve in bowls and garnish with a few fresh or fried sage leaves. Crumble the blue cheese and pecan crackers on top.
Bon appétit!
